Guacamole Deviled Eggs

Great on their own, as part of an array of appetizers, or atop lightly dressed greens for a high-protein, low-carbohydrate lunch

Deviled eggs are kind of having a moment, and for good reason: Not only are eggs inexpensive and highly nutritious, but deviled eggs are gluten-free, paleo, and generally vegetarian (sorry, vegans). Even better, deviled eggs are super-customizable. Here, I swap out traditional mayonnaise for creamy avocado (which I prefer over mayo on sandwiches anyway), mash it together with my egg yolks and add in classic guacamole flavorings.

Since these are a riff on guacamole, I mash the filling by hand with a fork rather than pureeing in a food processor, so as to keep some of those delicious lumps that guacamole is so famous for. If, however, you prefer silky-smooth yolks, feel free to use a blender or food processor.

I love these on their own, as part of an array of appetizers, or atop lightly dressed greens for a high-protein, low-carbohydrate lunch. Whatever you do, be sure to eat these soon after you make them, since the avocado will start to brown slightly if you wait too long. I don't think it'll be a problem though-I barely got through taking photos of these without devouring them.

DIRECTIONS

Let the eggs cool completely after hard-boiling them. Slice each egg lengthwise and gently pop out the yolks. Place yolks in a bowl and arrange the eggs on a serving platter.

In a mixing bowl, combine the egg yolks, avocado, green onions, cilantro, jalapeño, lime juice, and salt. Use the back of a fork to smash well. (It's OK to leave a few lumps: You want the mixture to be creamy, but not perfectly smooth.)

Use a spoon to heap the guacamole mixture into the egg whites.

Top with a thin slices of lime, jalapeño, and/or red pepper flakes, if desired.